economics of gas assisted smoking

[Mark]

The main benefits discussed so far are:
1. Less attendance of the fire
2. Better ability to maintain proper temperatures during inclement weather

For those of you that buy wood, it appears you may want to consider the economics of gas assisted smoking as well. This suggestion is based upon the calculations shown below.

HOWEVER: The following calculations are merely illustrative. Fuel costs where you live could be way different that those I’ve used below. Additionally, I’ve made no attempt to calculate the variables of combustion efficiencies, etc.

Propane
A standard 20-pound propane tank contains 5 gallons @ 92,700 Btu/gallon = 463,500 BTU
Locally (at the supermarket) exchanging a standard propane cylinder costs $20 ($4/gallon)
That equates to 23,175 Btu’s per dollar. OR, I can go to the farmer’s co-op and refill my tank for $10 and that equates to 46,350 Btu’s per dollar

Natural gas
100,000 Btu/therm @ $0.75 per therm (local gas utility) = 133,333 Btu’s per dollar

Wood (worst possible case of $8 per 10-pound bag of hickory)
7,000 Btu/lb times 10 lbs = 70,000 Btu per bag
70,000 Btu per bag/$8 = 8,750 Btu’s per dollar

Wood ($450 per full dry cord of hickory)
27,500,000 Btu (see reference) / $450 = 6,111 Btu’s per dollar

Wood ($40 per full dry cord of hickory)
27,500,000 Btu (see reference) / $40 = 687,500 Btu’s per dollar

References:
http://www.ianr.unl.edu/pubs/forestry/g881.htm
http://muextension.missouri.edu/explorepdf/agguides/forestry/G05450.pdf
http://mb-soft.com/juca/print/311.html

[brdbbq]

This reminds me of post from the "ORIGINAL YAHOO GROUP". There was this guyed named Mikey who was such a purist about wood that he could heve been the virgin sacrifice to the BBQ Gods. We got to discussing burners in the dera, he got into such a fuss that he left never to be seen again. Think he was a friend of Fat Elvis_007, go figure. He took off Phil came along and the rest is history.

"Now Back on Topic"
Mark thanks for the numbers never broke it down but assumed it had to be more efficent with gas, one reason I switched. Despite people telling me my Q would taste like propane. I have not tasted gas yet but have sniffed it a few times. :lol:

[Mark]

I remember Mikey! Yeah; As I recall, he got pissed-off and left because some people had the audacity to use stuff that wasn't red oak with the bark removed.

"Now Back on Topic"
Tommy commented that "pitbitching"with the wood fire is part of the fun. To me, it depends on the weather.
As far as efficiency is concerned Brian, I assume you're referring to economic efficiency? Of course, combustion efficiency affects economic efficiency.

[brdbbq]

I average ~ 30-40 hours cooking to a tank. Don't have my slide rule handy go figure.

BTW No bark, only Red Oak Mikey and smoked 10 days of the week

[ckkphoto]

I have never done the gas mod. Plan to if I can ever get time and money in the same place at the same time. I smoke all wood, but the advantages of the gas mod are, 1. in the middle of the night if you fail to wake up every thirty minutes, your food won't be ruined. 2. I will make it church on Sundays more often, since sometimes I skip if I am in the middle of a Q. Gas would let me leave for a coupla hours. 3. Gas assisted start would certainly save time. :wink:

BTW I didn't realize you guys knew Mikey. What a hoot. Talk about taking your basketball and going home! :lol:

Well...if anyone needs me I'll be in my trailer...WHERE'S MY LATTE?!! :mrgreen:

[tommykendall]

I average ~ 30-40 hours cooking to a tank. Don't have my slide rule handy go figure


My friend gets that also and gets his 20# tanks filled for $4 - lucky bastidge.

[Mark]

How he do that Tommy? I bet I know; he's got a friend who drives the propane truck. Huh?

[egkor]

I use a turkey fryer burner attached to a small grill grate (so it will stay upright). I set the burner into the firebox. Note this is after I have the food on charcoal/wood fire and smoke for approx. 2 hours.

I've done this (set-in gas burner) quite a bit with my NBBD, it works well. I've only done this once with the Bandera since I had to leave the firebox door partly open, which reduces heat. I've got an extra Bandera door (my original) where I'm going to enlarge the openings to allow the LPG hose and regulator to pass through.

For a 4 hour cook (pork spares for example) I'll just use wood the whole cook. But for a 10 pound brisket (15 to 20 or more hours) then I'll start with smoke and continue/end with gas. At the point I foil the brisket I finish in the regular oven.

-egkor (Gary K)

[tommykendall]

How he do that Tommy? I bet I know; he's got a friend who drives the propane truck. Huh?


Sort of - he manages a huge builders supply store and pays cost only.